One taste of this homemade pasta sauce, and you won't be tempted to use the store-bought sauce again! Use in place of tomato or spaghetti sauce all year long.
Yield: 4 jars
- 11 pounds tomatoes, chopped
- 2 green peppers, chopped
- 1 1/2 onions, chopped
- 1 (24-oz.) can tomato paste
- 1 cup vegetable oil
- 3/4 cup sugar
- 1/4 cup canning salt
- 2 cloves garlic, chopped
- 2 bay leaves
- 1 1/2 tablespoons dried basil
- 1 tablespoon dried parsley
- 1/2 tablespoon dried oregano
- 4 (1-qt.) canning jars and lids, sterilized
- 1/4 cup balsamic vinegar, divided
- Process tomatoes, green peppers and onions in batches in a blender, add to a large stockpot. Bring to a boil, boil gently for one hour. Stir in tomato paste and next 8 ingredients; boil one more hour. Remove and discard bay leaves.
- Spoon into hot sterilized jars, leaving 1/2-inch headspace. Add one tablespoon balsamic vinegar to each jar. Remove air bubbles, wipe jar trims. Cover at once with metal lids and screw on bands. Process in a boiling water bath 20 minutes; set jars on a towel to cool.
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All-Pasta Sauce Recipe at a Glance
- COURSE: Sauces/Condiments
- PUBLICATION: Gooseberry Patch
More Recipes for Sauces/Condiments